Monday, February 01, 2010

Lemon Yogurt Cake
Barefoot Contessa

1 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. plain yogurt
1 1/3 c. sugar divided
3 extra large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. vanilla extract
1/2 c. vegetable oil
1/3 c. freshly squeezed lemon juice

For the glaze (I didn't use)
1 c. confectioners sugar
2 tbs. freshly squeezed lemon juice


Preheat the oven to 350 F. Grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Line bottom w/parchment paper. Grease and flour the pan.

Sift together flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter making sure its all incorporated. Pour batter into the prepared pan and bake for about 50 minutes, or until a cake tester (tooth pick) placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup sugar and 1/3 cup lemon juice in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool for 10 minutes. Carefully flip it over and place on a baking rack over a sheet pan. While cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the sugar and lemon juice and pour over top of cake.